This is an adaptation of the “not-a-recipe” recipe that Sarah Morrissey uses to make her sangria. She usually includes a grapefruit syrup in the spring or summer version, and a cinnamon syrup in the winter; small amounts of amaro or fortified wine might also be added to the mix. Spent citrus hulls and peels bob in the liquid, too: “‘Aging’ it with a little bit of fruit fermentation makes it feel alive,” Morrissey explains.
Servings: 6 to 8
- 750 milliliters red wine, preferably La Bodega de las Estrellas Dionisos
- 375 milliliters fino sherry, preferably Bodegas Lustau fino sherry
- 375 milliliters Madeira, preferably Henriques & Henriques 10-year Madeira
- 1 quart grapefruit syrup (see Editor’s Note)
- 4 oranges, halved and squeezed (hulls reserved)
- 4 grapefruits, halved and squeezed (hulls reserved)
- soda water, to serve
Garnish: 1 to 2 half-moon grapefruit slices per serving, mint sprig
- Combine the first six ingredients, including spent orange and grapefruit hulls, in a large container with a lid.
- Cover and let the mixture sit 2 to 3 days, then remove the citrus hulls.
- To serve, add 1 ounce soda water to a rocks glass filled with ice. Top up with sangria.
- Garnish with grapefruit half-moons and mint sprig
Mix 2 cups white sugar with the peels of 4 grapefruits. Let sit for 24 to 48 hours, then mix in 1 cup water to create a syrupy consistency. The entire mixture, including the peels, will be added to the sangria mix.